Caramel Cricket Crack Corn


  • 5 cups (43g) popped popcorn
  • 1/3 cup (7g) Marx Foods crickets
  • 1/3 cup (100g) cashews
  • 1 cup (200g) sugar
  • 1 ¼ teaspoons (8g) salt
  • ¼ cup (56g) water
  • 2 tablespoons (28g) unsalted butter
  • ¼ teaspoon (1.25g) baking soda
  • 1/3 cup (24g) toasted coconut chips
  • 1 teaspoon (2.5g) curry powder


  1. Combine popcorn, crickets, and cashews in a large bowl. Set aside.
  2. In a medium saucepan, combine the sugar, salt and water. Cover with a lid and bring to a boil, about 2 minutes.
  3. Remove the lid, reduce to a simmer and cook until the sugar reaches a deep amber color.
  4. Remove from heat and add the butter and baking soda. The mixture will foam up, just continue to stir until it is incorporated and smooth.
  5. Immediately pour the mixture over the popcorn mixture and toss to combine.
  6. Scatter into a single layer and bake in a 350°F for 10 minutes.
  7. Sprinkle the curry powder evenly over the corn, stir and redistribute the caramel corn evenly; cook for another 10 minutes.
  8. Remove from the oven and allow to cool. Once cool, break into bite size pieces and store in an airtight container.

Credit: Emily Munday and Culinex / @culinologists